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OSN Brings Ramadan Home

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What to Watch

Series showing this Ramadan

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Delicious recipes
for the iftar table

Put your culinary skills to the test this Ramadan, with this selection of tasty Arabic dishes.

  •   Moussaka with goat cheese
    Moussaka with goat cheese
      Hareesa with grilled chicken and vegetables
    Hareesa with grilled chicken and vegetables
  •   Baby potatoes stuffed with pesto sauce with mint and coriander
    Baby potatoes stuffed with pesto sauce with mint and coriander
      Sweet beehive stuffed with cottage cheese & concentrated syrup
    Sweet beehive stuffed with cottage cheese & concentrated syrup
  •   Rice with Pigeons
    Rice with Pigeons
      Sea bass fillet with hot sauce
    Sea bass fillet with hot sauce
  •   Umm Ali with coconut milk and nuts
    Umm Ali with coconut milk and nuts
      Lamb Kofta with Tahini Sauce
    Lamb Kofta with Tahini Sauce
  •   Chicken breasts with Creamy saffron and Lemon sauce
    Chicken breasts with Creamy saffron and Lemon sauce
      Hummus Salad
    Hummus Salad
  •   Pastrami Casserole
    Pastrami Casserole
      Sweet Potato Casserole
    Sweet Potato Casserole
  •   Sausage quiche
    Sausage quiche
      Zucchini boats with Akkawi cheese
    Zucchini boats with Akkawi cheese
  •   Chicken Liver with Caramelized Onions
    Chicken Liver with Caramelized Onions
      Shrimps with Cumin Sauce
    Shrimps with Cumin Sauce
  •   Kunafa Nablusiyah
    Kunafa Nablusiyah
      Qatayef with Chocolate Cream Filling
    Qatayef with Chocolate Cream Filling
  •   Whole seabass roasted in oven
    Whole seabass roasted in oven
      Tunisian Makroudh
    Tunisian Makroudh
  •   Bulgur Salad with Steak slices
    Bulgur Salad with Steak slices
      Black Lentil Soup
    Black Lentil Soup
  •   Chicken shawarma bites
    Chicken shawarma bites
      Freekeh Mushroom Risotto
    Freekeh Mushroom Risotto
  •   Tunisian orange cake
    Tunisian orange cake
      Pumpkin with rose water
    Pumpkin with rose water
  •   Spinach Pie
    Spinach Pie
      White soup with chicken meatballs, cinnamon, hummus and cardamom
    White soup with chicken meatballs, cinnamon, hummus and cardamom
  •   Lamb chops with dried fruit sauce
    Lamb chops with dried fruit sauce
      Okra with Pomegranate Molasses
    Okra with Pomegranate Molasses

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    Reza Mahammad’s Lamb Curry

    Ingredients

    For the yoghurt mixture:
    • 225g plain yoghurt whisked until smooth
    • 1 1/2 tsp roasted cumin seeds
    • 2 1/2 tsp ground coriander
    • 2 tsp red chilli powder
    • Salt to season
     
    For the curry:
    • 3 tbsp of ghee or vegetable oil
    • 6-8 cloves
    • 15 dried red chillies (stalks removed and broken into 2-3 pieces each and soaked in very warm water for half and hour)
    • 6 green cardamom pods
    • 3 black cardamom pods
    • 2 bay leaves
    • 2 large onions, thinly sliced
    • 4 tbsp garlic/ginger paste
    • 1kg lamb/mutton, cut into 4cm cubes, preferably with bones
    • 550ml water/lamb stock
    • 1 tbsp of tomato puree, diluted with 2 tbsp water
    • 2 tbsp chopped coriander
    • Juice of 1 lemon
    • Salt to season

    For tempering:
    • 2 tbsp ghee or vegetable oil
    • 6-8 dried bulb chillies, soaked in warm water for half an hour then drained

    Steps

    First combine together all the ingredients for the yoghurt mixture and set aside.
     
    Using a large heavy-bottomed pan, heat three tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves and approximately four of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic-ginger paste. Continue to saute until the mixture turns a pale almond brown. Now add the meat and cook, stirring continuously over a high heat for approximately five minutes, then add the rest of the soaked dried chillies.
     
    Continue to cook for a further ten minutes or so, or until all the liquid has evaporated and the meat starts to brown. Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely. Pour in the lamb stock/water along with the tomato puree.Bring to the boil, cover and simmer for approximately 30-40 minutes until tender.
     
    Once the meat is done, remove from the heat and keep warm.
     
    Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb.
     
    Finally add the lemon juice and the chopped coriander and adjust seasoning